Scallops With Pepper and Zucchini
Published January 17, 1995
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
10 ounces scallops
½ cup dry vermouth
8 ounces red pepper or 7 ounces chopped, ready-cut pepper (1 ⅔ cups)
1 teaspoon olive oil
16 ounces whole zucchini or 14 ounces chopped, ready-cut zucchini (2 ⅔ to 3 cups)
Fresh or frozen ginger to yield 1 ½ tablespoons coarsely grated
½ bunch fresh chives to yield 2 tablespoons chopped
⅛ teaspoon salt
Freshly ground black pepper
Nutritional analysis per serving (2 servings)
22 grams carbs; 34 milligrams cholesterol; 243 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 4 grams fat; 5 grams fiber; 728 milligrams sodium; 21 grams protein; 11 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wash scallops and cook in vermouth for 1 minute. Set aside.
- Step 2
Wash, trim, seed and chop whole red pepper.
- Step 3
Heat a nonstick pan until it is very hot, then reduce heat to medium high and add oil. Saute red pepper until it begins to soften.
- Step 4
Wash, dry and coarsely chop whole zucchini. Add to red pepper and continue cooking until vegetables are soft.
- Step 5
Grate ginger and add while vegetables cook.
- Step 6
Wash, dry and chop chives.
- Step 7
When vegetables are cooked, add the chives and drained scallops. Season with salt and pepper.
Private Notes
Comments
I really don’t understand the first instruction - boil, simmer, what was I supposed to do? However, we basically marinated the scallops in vermouth and then cooked them with the rest of the ingredients. This was tasty and easy. Will make again.